Taste of India

Indian cuisine is a blend of both vegetarian and non-vegetarian elements. Fruit, vegetables, grain, meat (excluding beef), fish, dairy products, and honey constituted a normal diet in Vedic times. The end of Vedic period saw a the advent of Buddhism and later Jainism, and Indian cuisine was influenced by the principle of ahimsa or non-violence. Indian cuisine turned predominantly vegetarian and was embraced particularly by the priestly-class as they deemed a vegetarian diet to be superior. This was possible partly due to a very co-operative climate where a variety of fruits and vegetables can be easily grown throughout the year.

Over the centuries Indian cuisine has been influenced by the Arab and Chinese traders and conquerors such as the Persians, Mongolians, Turks, the British and the Portuguese.

By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India. Rice was domesticated in the Ganges delta around the same period. According to the Ayurveda, food is either satvic, rajasic or tamasic according to its character and effect upon the body and the mind.

Islamic rule resulted in a blending of the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. India was also introduced to kebabs and pilafs (or pulaos). The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir (1605-27) and Shah Jahan (1627-58). It was in this period that the Portuguese introduced vegetables like potatoes and tomatoes in India.


Imagine the cuisine of a massive country with over a billion people, a heterogeneous cultural tradition, the influence of two major religions, and countless regional dialects and traditions. Think India. With a long, long history and incredible range, the food of India is among the best on the planet.

The cuisine of India is reflective of the intricacy of the civilization that gave birth to it. Cuisine in India is indeed an art form that runs like a thread through the generations. The regional diversity of Indian cuisine is far too considerable to digest as a whole here. Suffice to say that from one state to another, the appearance, aroma, color, and flavor of a dish can vary.

For Indians food is a gift of gods and is treated with respect. Based on agnatic medical precepts evolved over centuries of experimentation and observation, Indian food is aimed at nourishing the body and is pleasing to the mind and eyes. Ingredients of each meal are based on six rasas or flavors - sweet, salty, bitter, astringent, sour and pungent- each ingredient believed to have particular physical benefit on application of the right proportionate use.

Indian Cuisine is considered to be one of the three great distinctive Cuisines of the world, the other two being the Chinese and the French.

Indian cuisine aims to satisfy needs of the tongue and body, from sweet to sour, bitter or hot, from heating to cooling foods, from food for body to food for the brain. Within these parameters, each region has nurtured its own culinary tastes using different combination of spices. No country in the world has developed such elaborate and tasty range of vegetarian cuisine as India.